Sure you can eat a tagine with a fork, but the proper way to eat Moroccan stews and many other dishes is to scoop up a bite-sized portion of the meal with a piece of Moroccan bread.
Moroccan bread (called khobz in Arabic) is shaped into round, flattish loaves which have lots of crust. Exactly what goes into each loaf is a matter of personal preference. White, semolina, wheat, rye,and barley are some of the flours that might be used, while anise and cumin seeds are just two additions that could be added for extra flavor.
In rural areas, many families use small dome-shaped wood burning ovens to bake their bread. This gives bread a unique flavor and character that simply can't be matched in a conventional oven. Nonetheless, very good Moroccan bread can be baked in home ovens, and it's worth trying to make your own bread to complement a Moroccan meal.
Even if you're not experienced with yeast doughs, you'll find Moroccan Bread easy to make. No special pans are needed to shape the dough - everyday baking sheets will work just fine - and the dough needs only an hour or so to rise. Perfect for timing bread to be warm from the oven when the main meal is ready to serve.
Try either of these basic Moroccan bread recipes the next time you plan to serve a tagine or other Moroccan dish:
- Moroccan White Bread Recipe
- Moroccan Wheat Bread Recipe
Photo © Christine Benlafquih
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